Overview of Leche de Tigre Recipe
Ever wondered what makes fresh seafood turn into the zesty delight of Peruvian ceviche? It’s the secret ingredient called leche de tigre, or “tiger’s milk.” This citrus marinade is key to making real ceviche. Today, we’ll show you how to make it at home.
Leche de tigre is more than a marinade; it’s a family tradition in Peru. It not only cures the fish but also adds a bold flavor. Are you ready to learn how to make your own leche de tigre?
Key Takeaways
- Leche de tigre is a citrus-based, spicy marinade used in Peruvian ceviche
- It’s made with lime juice, fish stock, herbs, and aromatics
- The marinade awakens the taste buds and is perfect for seafood dishes
- The recipe yields 4 servings and takes about 32 minutes to prepare
- Ceviche is cured by the acid and salt in the leche de tigre, not cooked traditionally
Understanding Leche de Tigre: The Peruvian Tiger’s Milk
Leche de tigre, or “tiger’s milk,” is a key part of Peruvian food, especially in ceviche. It’s a mix of citrus, spices, and seafood juices. This blend creates a unique flavor that’s both exciting and rich.
The marinade is made with lime juice, onions, chiles, salt, pepper, and seafood juices. It “cooks” the fish with citrus and adds a deep flavor. This makes the dish both refreshing and luxurious.
Leche de tigre is more than just a marinade. It’s also a drink that’s believed to boost energy and even spark romance. Families in Peru share their own recipes, keeping their culinary traditions alive.
Ingredient | Percentage |
---|---|
Fish | 20% |
Lime Juice | 35% |
Aji (Chili Peppers) | 10% |
Onion | 15% |
Fish Stock | 10% |
Other Aromatics (Celery, Garlic, Ginger, Cilantro) | 10% |
Making leche de tigre is all about finding the right balance of flavors and textures. It’s a marinade that also makes a great drink. This dish is a big part of Peruvian culture, showing off the country’s love for food and creativity.
“Leche de tigre is not just a marinade, but a taste of Peruvian heritage and the warmth of its people.”
Essential Ingredients for Leche de Tigre Recipe
Making a real leche de tigre, a key Peruvian seafood marinade, needs a mix of fresh citrus, aromatic veggies, and traditional spices. Let’s explore the key ingredients that make this dish stand out.
Fresh Citrus Components
The heart of leche de tigre is its citrus base. We’ll use about 1 cup of fresh lime juice, from 6 to 8 limes, for its tartness and acidity. Also, 2 tablespoons of ají limo or habanero chiles add a subtle heat and depth to the marinade.
Core Aromatics
The aromatic veggies add depth and complexity to the marinade. We’ll use 2 cloves of finely diced garlic, 1 cup of thinly sliced red onion, and 2 tablespoons of diced celery ribs. Fresh ginger and cilantro stems also boost the dish’s aroma and brightness.
Traditional Seasonings
To finish the flavors, we add traditional Peruvian seasonings. Spice Tribe’s Sacred Valley Pink Peruvian Salt and Late Harvest Black Peppercorn are used. A bit of ají amarillo paste adds a true Peruvian touch to the marinade.
With these ingredients, we’re set to make a delicious leche de tigre that brings Peruvian flavors to life. The goal is to mix fresh, vibrant tastes to make a marinade that takes your taste buds to Peru’s shores.
Equipment and Preparation Steps
To make a real leche de tigre recipe at home, you’ll need some basic tools and preparation. First, a high-powered blender is key for the tiger’s milk marinade. You’ll also need a sharp knife, a cutting board, measuring cups, spoons, and a bowl.
Start by preparing the ingredients. Slice a red onion and soak the rings in ice water to soften their taste. Then, squeeze fresh lime juice for the citrus flavor. Chop celery stalks and cilantro stems roughly. Grate fresh ginger for a warm, aromatic touch.
After prepping, blend the leche de tigre mixture. Use a fine-mesh strainer for a smooth texture. Once blended, pour it into a bowl. Now, we’re ready for the last steps of ceviche preparation.
Step-by-Step Leche de Tigre Recipe
Making the authentic Peruvian leche de tigre marinade is crucial for a tasty ceviche. We’ll show you how to make the flavorful base and season it right. This way, you’ll get the perfect balance.
Base Mixture Preparation
First, mix the key parts of the leche de tigre recipe. In a blender, combine fresh lime juice, fish stock, minced garlic, and diced shallots. Add a pinch of kosher salt, chopped celery, cilantro stems, and grated ginger. Blend until it’s smooth and well mixed.
Seasoning and Adjustments
Next, season the leche de tigre to your taste. Start with ají amarillo paste, a Peruvian chili. Taste and adjust with more salt or ají amarillo paste until it’s just right.
After seasoning, chill the leche de tigre in the fridge. When ready, cube fresh fish into 3/4-inch pieces. Gently marinate them in the chilled leche de tigre for 30 to 60 seconds. Serve with fresh cilantro, thinly sliced red onion, and a drizzle of marinade.
By following these steps, you’ll make a leche de tigre that tastes like Peru’s streets.
Storage and Serving Suggestions
Storing your homemade leche de tigre is easy. You can keep it in the fridge for up to a day or freeze it for a month. This makes it handy for your Peruvian food adventures.
To serve, mix the leche de tigre with sweet or starchy foods. Sweet potato, plantains, yucca, or cancha (corn nuts) work well. The best ceviche texture is after 2-30 minutes of marinating. Too long and it gets tough.
Nutrient | Amount per Serving |
---|---|
Protein | 20-25 grams |
Vitamin C | 20-30% of daily value |
Vitamin B12 | 15-20% of daily value |
Omega-3 Fatty Acids | 0.5-1 gram |
Selenium | 15-20% of daily value |
Zinc | 10-15% of daily value |
Follow these leche de tigre storage and ceviche serving tips for a great Peruvian meal at home. Enjoy the lively flavors and health perks of this dish!
“Ceviche has been around for more than 2,000 years, with its origins tracing back to South America. It’s a method of cooking seafood using the acidic juice of citrus fruits like lime or lemon.”
Conclusion
The authentic leche de tigre recipe is a true gem from Peru. It combines citrus, spice, and savory flavors perfectly. This makes any Peruvian ceviche marinade even better.
By following this guide, you can make this marinade at home. It’s ready to turn your seafood dishes into amazing meals.
Use it with white-fleshed fish, shrimp, or scallops. The leche de tigre adds its unique taste and helps keep seafood safe. It’s all about the right mix of acidity, aromatics, and seasonings.
This Peruvian treasure will wow your family and friends. It makes your home-cooked meals even better.
So, dive into Peru’s flavors with the authentic leche de tigre recipe. Enjoy making this marinade and relish the vibrant tastes of Peruvian ceviche.